Burns Night Vegetarian Stew and Dumplings - Jamie Oliver Recipe
Jamie Oliver's vegetarian dumpling stew with chunky root vegetables, haggis seasoning, cabbage and apple slaw. Perfect for burns night.
Burns night is upon us and so it's time to celebrate in style with traditional Scottish meals and drinks! Bring me my scotch! However, traditional Scottish meals tend to be quite meaty. Not very vegetarian friendly. You could just have a big bowl of neeps and tatties which is delicious enough but it doesn’t really make a meal, more a delicious side. Sure you could serve it with veggie haggis but is that really that nice? Each to their own.
Well fear not, I’ve got the perfect vegetarian recipe for you, perfect for burns night. Hearty stew and dumplings that warm your heart and fill your stomach. And it’s vegetarian - result!
Burns night veggie stew
Jamie Oliver Veg Cookbook
This recipe comes straight from Jamie Oliver’s veggie cookbook which is creatively named “veg”. It’s a great cookbook for any vegetarians - filled with plenty of variety and delicious meal ideas which this exact recipe comes from.
Oh, and one last thing. I should mention that although this is named “burns night stew” doesn’t mean you have to have it once a year. It’s not much of a seasonal recipe so feel free to have this whenever you want!
It also microwaves pretty damn well so feel free to make up a big batch and serve it out daily for a week. It will provide you with a good week of hearty cheap and quick meals.
Easy Dumplings
Tip the flour into a bowl with a good pinch of salt.
Chop and rub in the butter, then mix in about 100ml of water or just enough to bring it together into a pliable dough. Roll into 12 balls, then plop into the stew, shaking to coat.
Drizzle lightly with oil then cover and bake for 1 hour or until the stew has reduced and the dumplings are golden and puffed up, removing the lid for the last 15 minutes to build some colour.
Dumplings step 1
Dumplings step 2
Dumplings step 3
Vegetarian Stew and Dumplings Recipe
vegetarian burns night stew and dumplings
Ingredients
Instructions
- Preheat the oven to 180c/350f/gas 4. Peel the celeriac and swede and scrub the carrots, then roughly chop and place in a large casserole pan on medium heat with 1 tablespoon of olive oil, the bay leaves, a pinch of salad and a generous pinch of black pepper.
- Drain the pickled onions and add with the ground allspice and cloves then cook for 15 minutes or until nicely golden, stirring regularly.
- Throw in the pearl barely, pour over the porter and leave to bubble and cook away.
- Add the jam and stock, simmer whilst you make the dumplings.
- Tip the flour into a bowl with a good pinch of salt.
- Chop and rub in the butter, then mix in about 100ml of water or just enough to bring it together into a pliable dough. Roll into 12 balls, then plop into the stew, shaking to coat.
- Drizzle lightly with oil then cover and bake for 1 hour or until the stew has reduced and the dumplings are golden and puffed up, removing the lid for the last 15 minutes to build some colour.
- Very finely shred the cabbage and apple, toss with vinegar and mustard then season to perfection with salt and pepper.
- Taste and season the stew if needed.
Notes
Substitutions
As I’m sure you have noticed, the ingredient list to this stew is quite long! Meaning you may not be able to get hold of everything you need. But not to worry, a lot of these ingredients you can either substitute or take out all together, that’s the beauty about cooking for yourself.
For example, I don’t like apples in my slaw so I took them out.
As for substitutions, I have a few below;
Pearl Barley
Can’t get hold of pearl barley? You can substitute it for Buckwheat & Quinoa or even rice!
Self-raising flour
Can’t get any self-raising flour? Try using plain flour with 1 tsp of baking powder mixing in.
Smooth porter
Can't get hold of any or perhaps you just don’t want to add alcohol in your stew, then swap it out for a rich hearty stock.
Nutrition Facts
Calories
436.55Fat
10.61Sat. Fat
4.87Carbs
74.2Fiber
8.46Net carbs
65.75Sugar
13.32Protein
10.21Sodium
1095.04Cholesterol
17.92The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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